Penne-Wise Pumpkin Pasta

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This recipe allowed for a lot of substitutions. I really changed it up. I used fresh steamed pumpkin, no cream, vegetable stock instead of chicken stock, onion instead of shallots, dried sage instead of fresh, and I added some sausage. It was a good starting point. Very yummy.

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What a hit! The flavor was out of this world. We could have drank the sauce. I did you use dried Sage which I hydrated with a little white wine. I also ground up some mild italian sausage which I cooked while saute the garlic and shallots. Just wonderful and SO EASY!!!!

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I'm giving this 4.5 stars. It was so easy to make and it made my kitchen smell awesome. My mother and sister loved it (including me!! I didn't use cream, though. Instead I used a few tbsp of half and half. I would probably add a little more chicken stock next time - I would have preferred it a little thinner then what I ended up with. I also used a touch less then the recommended hot sauce because my mom and sister don't like heat. The hot sauce ended up adding a great flavor and cut down on the pumpkin taste, too. I will definitely be making this recipe again. The fresh sage added such an amazing note to the dish!!

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I wasn't really fond of this recipe. I tried it because it was 'different' and looked interesting. i felt that the pumpkin was overpowering (yes, i know it's PUMPKIN pasta. lol, it just seemed like something was missing. however, my 2 year old son LOVED it!!

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Delicious, fast, healthy, and simple! Next time, I will probably add some kale or broccoli for extra greens. We really enjoyed this quick meal. At this time of year, nothing is more comforting than pureed pumpkin or butternut squash. I should also mention that we subbed soy milk for cream and water for chicken stock. Parmesaen and fresh grated pepper made it absolutely divine for fall! Thanks, Rachael!

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Sauce was great; it reminded me of alfredo sauce, but with a fall twist. However, I just can't stomach the whole grain pasta. Next time I'm going to pair it with some cheese tortellini!

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This was an easy recipe for me. I made it for a small dinner party of 5 and there was a good amount of left overs. 3 out of 5 loved it and the other 2 liked it but found you normally only find pumpkin in pies! My boyfriend loved it and he's generally picky. He asked me to make it again.

Thanks Rachael. This one was fun! The entire house smelled liked pumpkin!

I admit I used pie filling. haha and added spices to taste!

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Yum, yum, YUMMMM! Very easy to follow. Make sure to use fresh sage. It makes all the difference.

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I first stumbled across this recipe looking for weekly meal ideas for pasta. I thought to myself pumpkin as a sauce?, but decided to try it anyways. I went to the grocery store and the ingredients cost me about $15 (aside from some of the ones that I already had at home. For me, it took a little bit longer than 30 minutes to make. BUT I AM SO GLAD THAT I DECIDED TO TRY THIS ONE. The sauce was perfect (and I am even thinking about omitting the pasta and trying it as a soup next time. I love things sweet and if you do to, this sauce will be perfect for you. If you prefer a ?meaty? sauce, I would recommend not trying this one as there is NO MEAT in it. **Instead of adding cinnamon, I added cinnamon sugar and it still turned out great. I can?t wait to use this recipe again!!!!!!!!!! The total amount fed myself, my husband and our 15 month old son. We had enough pasta/sauce left over for my husband to take as left-over for lunch.

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The first time I made this recipe was two years ago, while I was in college. At that time, I was starting to cook. Even though this recipe has a lot of ingredients, it is easy to make. Also, I hate pumpkin, but since it was the Fall, I wanted to make something that seemed seasonal... When I made it, it tasted great! I chose not to use hot sauce, since I don't like spicy flavors. But even with that change, it tasted great! I recommend this to anyone to make. And it is definitely a Fall dish, so try it soon!